Mustard and Herb Lamb Chops with Honey Dressing

Serves 4


  • For the lamb
    • 200g fresh breadcrumbs
    • 1½ tsp rosemary, very finely chopped
    • ½ lemon, zest only
    • 4 tbsp wholegrain honey mustard
    • 3 tbsp seasoned flour
    • 12 lamb cutlets, French trimmed
    • Extra virgin olive oil, for frying
    • Salt and freshly ground black pepper
  • For the dressing
    • 4 tbsp wholegrain honey mustard
    • 2 tsp red wine vinegar
    • 1 tbsp clear honey
    • 4 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper


  1. To make the dressing combine the mustard, vinegar, honey, oil, salt and pepper in a bowl.
  2. To prepare the chops, combine the breadcrumbs, rosemary and lemon zest in a bowl.  Place the seasoned flour on a plate.  Dip the chops into the flour, shaking off the excess. Spread the honey mustard on both sides of each chop.  Finally dip into the rosemary breadcrumbs, pressing firmly.  Allow to set in the fridge for about 30 minutes.
  3. Heat the oil in a large frying pan.  When hot, sear the lamb chops on both sides to colour, turning carefully to ensure the crumb does not fall off.  Reduce the heat and cook until the meat is cooked through.  Remove from the pan, drizzle the dressing over the chops and serve with herby champ.